Our Vineyards
Central Otago, New Zealand
FROM THE NEW WORLD: Premium Central Otago Pinot Noir.
At 45° South, Domaine Thomson’s spectacular elevated site above the valley floor has 360-degree views of the Cromwell Basin and Lake Dunstan, framed by the Dunstan and Pisa Mountain ranges and the St Bathans Mountains further beyond. The 14-hectare vineyard’s gentle slopes overlooking Pisa Moorings lakeside settlement have been planted as four distinct blocks – the North Block, the Terraces, the South Block and the Moon Block – each with its own special characteristics. We grow just one variety, a “single vineyard” pinot noir. The mixture of Davis and Dijon pinot noir clones, planted from 2000 are on elevated north east facing terraces in deep gravel with some loess and clay. The relatively frost-free, warm mesoclimate and free draining soils provide ideal grape-growing conditions, producing an excellent concentration and intensity of flavours.
Under the guidance of Vineyard Manager, Simon Gourley, we practice organic and bio-dynamics and have been fully certified with BioGro since 2014. Much of the vineyard work is carried out by hand, including hand harvesting to preserve the quality of the fruit. Prominent New Zealand winemaker Dean Shaw of the Central Otago Wine Company produced the first Surveyor Thomson Pinot Noir in 2003 and continues to create outstanding Domaine Thomson wines today.
Burgundy, France
FROM THE OLD WORLD: Premium French Pinot Noir, Chardonnay and Crémant de Bourgogne.
Burgundy is located at 47° north and has produced mythical red and white wines for over 1,000 years. We are privileged to be a part of this wonderful and historic wine community.
PM and David acquired a home in Gevrey-Chambertin, Burgundy in 2001. And in 2013, with help from close friends in the village, they acquired a small parcel of vines in the lieu-dit of “Les Evocelles”, Gevrey-Chambertin. This gave them the opportunity to work with Gerard Quivy, a brilliant winemaker who makes elegant and gentle wines in a non-interventionist style.
In 2018, the portfolio for Domaine Thomson in Burgundy was increased, with the acquisition of four additional parcels of vines. These include , two parcels of Chardonnay – one in the lieu-dit of “Les Travers de Chez Edouard” which is AOC Village and lies next to the premier cru lieu-dit of “Derrière Chez Edouard”. The other Chardonnay parcel lies a short distance away in La Rochepot, and the lieu-dit of “En l’Ormeau sur Saint-Aubin”. The other two parcels are Pinot Noir vines, in the villages of Mercurey and Mellecey. The Mercurey vines are AOC Village in the lieu-dit of “Ez Chenes”, while the Mellecey lieu-dit is “les Entrevaux”. Each of these wines is made by Armand Heitz, a young and rising star in Burgundy and a staunch proponent of terroir-driven wine and a keen supporter of organics. In addition, Armand produces a top-end Crémant de Bourgogne for us each year – the Burgundian answer to Champagne!
Comparisons
Central Otago
Latitude
45° South
Altitude
225 – 295 mtrs
- Aspect North East
- Slope 2 – 10 degrees
- Soil types Friable semi arid loess soils on glacial moraine
- Avg plants per/ha 2,500 vines per/ha
- Avg tonnage per/haSurveyor Thomson – 5 tonnes per/ha
- Avg tonnage per/ha Explorer – 6.0 to 6.5 tonnes per/ha
- Avg harvest month April
Gevrey-Chambertin
Latitude
47° North
Altitude
320 – 345 mtrs
- Aspect South East
- Slope 3 – 7 degrees
- Soil types Calciferous clay with fossils
- Avg plants per/ha 10,000 vines per/ha
- Avg tonnage per/haBurgundy – 5.5 – 6.0 tonnes per/ha
- Avg harvest month September
Bio-dynamics at work
After about ten years, Domaine Thomson began to focus on how they could make their wine even more reflective of its terroir.
PM and David were looking for a means for both the vines and the terroir to express themselves and began to research how other successful vineyards had made that leap – the answer was that they were all either organic or biodynamic.
Conversion To Organic And Bio-Dynamic Practices
In 2011 Domaine Thomson began the process of conversion from conventional viticulture to organic at their Lowburn vineyard. During the conversion the vines struggled at first competing for food against all the weeds which appeared once herbicide spraying stopped. But in time the vines became stronger as their roots grew deeper. In 2013 biodynamic practices were introduced in the vineyard and today it buzzes with the sounds of birds and bees while insects and wildflowers are prolific. The property is vibrantly alive and its dynamism is reflected in the grapes and the wine.
